Quinoa and Kale Protein Salad

Quinoa, chickpeas (garbanzo beans) and pistachios add protein and healthy fat to this simple and seasonal kale salad, making it a favorite side dish or vegetarian main meal.
Servings 6 servings


  • 2 cups cooked quinoa
  • 2 cups chopped kale ribs removed
  • 1 15 ounce can garbanzo beans drained
  • 5-6 clementine oranges peeled and sliced
  • 1/3 cup chopped pistachios
  • 1/3 cup pomegranate seeds
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon fresh orange juice
  • 1 garlic clove pressed or minced
  • 2 teaspoons sumac divided
  • 1 teaspoon dried mint crushed
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 cup chopped fresh mint


  1. In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.
  2. In a small bowl or jar, combine the olive oil, pomegranate molasses, garlic, 1 teaspoon of sumac, dried mint and kosher salt and a few grinds of freshly ground black pepper.
  3. Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days.